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Oven-Roasted Potatoes and Vegetables

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By Betty Crocker Kitchens
Updated May 4, 2010
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Quickly toss potatoes, peppers and zucchini in seasoned oil and bake for a 30-minute side dish.

Oven-Roasted Potatoes and Vegetables

  • Prep Time 10 min
  • Total 30 min
  • Servings 6
  • Ingredients 7
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Ingredients

  • 2 1/2 cups refrigerated new potato wedges (from 1 lb 4-oz bag)
  • 1 medium red bell pepper, cut into 1-inch pieces
  • 1 small zucchini, cut into 1/2-inch pieces
  • 4 oz fresh whole mushrooms, quartered (about 1 cup)
  • 2 teaspoons olive oil
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon garlic salt

Instructions

  • Step 
    1
    Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, toss all ingredients to coat. Spread evenly in pan.
  • Step 
    2
    Bake 15 to 20 minutes, stirring once halfway through baking time, until vegetables are tender and lightly browned.

Nutrition

70 Calories
2g Total Fat
2g Protein
14g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 2/3 Cup
Calories
70
Calories from Fat
15
Total Fat
2g
3%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
200mg
8%
Total Carbohydrate
14g
5%
Dietary Fiber
2g
8%
Sugars
2g
Protein
2g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
40%
40%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
1 Starch;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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